Pickled Red Beets Recipe
Poached pear, caramelized walnuts. Crème fraîche
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Ingredients
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Pickled Red Beets
Poached Pear
Caramelized Walnuts
Crème Fraîche
Method
Pickled Red Beets
- 1
Prepare the Beets
Wash the red beets thoroughly under cold water. Trim the tops and roots, but leave the skins on.
- 2
- 3
Prepare Pickling Liquid
In a saucepan, combine apple cider vinegar, water, sugar, salt, cloves, black peppercorns, and cinnamon stick. Bring to a boil and stir until sugar dissolves.
- 4
Peel and Slice Beets
Once the beets are cool, peel off the skins using your hands or a paper towel. Slice the beets into rounds or wedges.
- 5
Pickle the Beets
Pack the sliced beets into sterilized jars and pour the hot pickling liquid over them. Seal the jars and let cool before refrigerating.
Poached Pear
- 6
Prepare the Pears
Peel the pears, leaving the stems intact. Cut a small slice from the bottom of each pear to help them stand upright.
- 7
- 8
Poach the Pears
Carefully add the pears to the simmering liquid. Cover and poach for about 15-20 minutes, until tender. Remove from heat and let cool in the liquid.
Caramelized Walnuts
- 9
Toast the Walnuts
In a dry skillet, toast the walnuts over medium heat for about 5 minutes until fragrant, stirring frequently.
- 10
- 11
Cool the Walnuts
Transfer the caramelized walnuts to a parchment-lined baking sheet and spread them out. Allow to cool completely.
Serve
- 12
Plate the Dish
To serve, arrange the pickled beets on a plate, add sliced poached pears on top, and sprinkle with caramelized walnuts. Top with a dollop of crème fraîche.